Peppered Pork Tenderloin Sandwiches
Savor the bold flavors of these Peppered Pork Tenderloin Sandwiches, a perfect blend of tender, seared pork medallions, creamy garlic aioli, and fresh, crisp toppings nestled in toasted crusty rolls. This recipe highlights the rich, smoky seasoning blend of coarse black pepper, paprika, and garlic powder, which encrusts the pork tenderloin for maximum flavor. Roasted to juicy perfection, the pork is paired with a zesty homemade aioli featuring Dijon mustard and fresh lemon juice, adding a vibrant tang. Balanced with peppery arugula and juicy tomato slices, these hearty, gourmet-style sandwiches are perfect for weeknight dinners or casual gatherings. Easy to prepare in under 40 minutes, this recipe delivers a restaurant-quality dish with simple, wholesome ingredients.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Coarse black pepper
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 0.5 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 1 clove Garlic
- 4 pieces Crusty sandwich rolls
- 1 cup Arugula
- 1 large Tomato
- 2 tbsp Butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Rub it with 2 tablespoons of olive oil, then season it evenly with the coarse black pepper, salt, paprika, and garlic powder.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork tenderloin until browned on all sides, about 2-3 minutes per side.
Transfer the skillet with the pork to the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest for 10 minutes before slicing into thin medallions.
While the pork is cooking, prepare the aioli. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and minced garlic clove. Mix well and set aside.
Slice the sandwich rolls in half and spread a thin layer of butter on each cut side. Toast the rolls in a skillet or toaster until golden brown and slightly crisp.
Slice the tomato into thin rounds. Wash and pat dry the arugula.
To assemble the sandwiches, spread a generous layer of the aioli on the bottom halves of the rolls. Top with arugula, tomato slices, and a layer of the sliced pork medallions. Add the top half of the roll.
Serve immediately and enjoy your flavorful Peppered Pork Tenderloin Sandwiches!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
